Holiday Dinners for Joyeuses Fêtes!

First Course: Soup or Salad

French Onion Gratin

Potato Bisque

Endive & Shaved Fennel Salad

Walnuts, pears, fried goat cheese, chives, walnut vinaigrette

Radicchio & Orange Salad

Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette

Second Course: Appetizer

Beef Carpaccio

Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli

Bacon Wrapped Dates

Stuffed with bleu cheese, duck confit, potato & a port glaze

Beet Marinated Octopus

Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette

Wild Mushroom Risotto

Mushroom broth, fresh shaved truffle & fresh parmesan

Third Course - Entrée

Pan Roasted Pheasant Breast

Himalayan red rice, cardoon au gratin with a shallot game reduction

Grilled Roasted Boar Chop

Rosemary Roasted pears, sweet potato & local honey butter glaze

Grilled Filet Mignon

Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce

Pan Roasted Scallops

Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli

Pan Roasted Halibut

Sweet potato purée, sautéed figs & sauce ciboulette

Stuffed Quail & Chestnut Ravioli

Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter

Butternut Squash Lasagna

Spinach, sweet potatoes, potatoes, tomato, garlic, béchamel, basil & parmesan

First Course: Soup or Salad

French Onion Gratin

Potato Bisque

Endive & Shaved Fennel Salad

Walnuts, pears, fried goat cheese, chives, walnut vinaigrette

Radicchio & Orange Salad

Pomegranates, blood oranges, oranges, radish, cucumber, almonds, shaved parmesan, orange vinaigrette

Second Course: Appetizer

Beef Carpaccio

Sliced raw beef, shaved parmesan, shaved truffles, arugula, black olive oil, volcanic black salt & black garlic aioli

Bacon Wrapped Dates

Stuffed with bleu cheese, duck confit, potato & a port glaze

Beet Marinated Octopus

Avocado, fresh figs, saffron aioli, black garlic aioli, arugula & tomato with ink vinaigrette

Wild Mushroom Risotto

Mushroom broth, fresh shaved truffle & fresh parmesan

Third Course - Entrée

Pan Roasted Pheasant Breast

Himalayan red rice, cardoon au gratin with a shallot game reduction

Grilled Roasted Boar Chop

Rosemary Roasted pears, sweet potato & local honey butter glaze

Grilled Filet Mignon

Duck fried potatoes, roasted cardoon, bleu cheese with a coffee ancho sauce

Pan Roasted Scallops

Pomme Puree, salsify, black olive oil, black garlic aioli & saffron aioli

Pan Roasted Halibut

Sweet potato purée, sautéed figs & sauce ciboulette

Stuffed Quail & Chestnut Ravioli

Sweet bread stuffed, chestnut ravioli, spinach & hazelnut butter

Butternut Squash Lasagna

Spinach, sweet potatoes, potatoes, tomato, garlic, béchamel, basil & parmesan